Slow-Roasted Tomato Crostini

Ingredients

• 12.5 inch thick baguette italian ()
• 1 tablespoons mint leaves fresh finely sliced
• 7  garlic cloves unpeeled
• 4  kalamata black pitted chopped
• 2 tablespoons olive oil plus additional extra-virgin for brushing
• 1 lb plum tomatoes halved lengthwise

Equipment

• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 350°F.
2. Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer.
3. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
4. While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil.
5. Bake in middle of oven until golden, 15 to 18 minutes.
6. Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish.
7. Spread paste on toasts, then top each toast with a tomato half, cut side up.
8. Serve crostini topped with mint and olives.
9. • Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding.• Toasts can be baked 1 day ahead and kept in an airtight container at room temperature.•
10. Heat assembled crostini in a 350°F oven before serving if components are made ahead.